Duluth Superior Magazine / February 2012 / Dishes to Share

 Email  Print

Dishes to Share

I’ve been reading Adam Gopnik’s The Table Comes First, and it has provoked me to think about food in some new ways. It has caused me to reflect on the layered meanings of preparing and sharing food with loved ones, and why memories of meals (who they were shared with, what conversations and emotions coursed through them, and what we ate and drank) remain vivid through the years.
February is a wonderful month for sharing the table with loved ones. Of course, there is Valentine’s Day to savor with that special someone, but there are also four weekends and President’s Day when there is a little more time to make and share a meal that becomes a vivid memory.
That’s why I’m sharing two recipes with you this month, an Egg Bake that can make a memorable breakfast for the family to enjoy together, and Blini to share with your love.
The Egg Bake was developed by our Sous Chef Tony Beran and is on our Brunch menu from time to time. The Blini came from Gourmet Magazine some years ago. My wife and I have Blini on New Year’s Eve after I get home from the restaurant. We use Icelandic Lumpfish caviar from the grocery store, but you can order other caviars online. I especially love the salmon roe from Caviarteria in New York. Blinis are delicious and I recommend them anytime you want a celebratory meal.

 

Egg Bake
Yield 2

Ingredients:
2 large eggs
3 Tbsp sour cream
1 Tbsp whole or 2% milk
8 cherry tomatoes, halved
6 asparagus spears, blanched
3 Tbsp goat cheese, crumbled
1 Tbsp tarragon, chopped
1 Tbsp chives, minced
Juice of 1 lemon
Salt and Pepper to taste

Method:
Preheat oven to 375F.
Mix sour cream and milk and divide on the bottoms of two 6-inch ramekins.
Toss together remaining ingredients except eggs. Divide this among the two ramekins and make a small divot in the center of each. Crack one egg into each divot. Bake about 20 minutes or until egg whites are white.
Serve with toast, bacon, or a small green salad. A Mimosa for the adults goes well too.


Blini
Yield 2

Ingredients:
1/4 C warm water
1 pkg dry active yeast
1 1/2 Tbsp sugar
1/2 C sifted all purpose flour
1/2 C sifted buckwheat flour
1/4 tsp salt
1 C whole milk, heated to warm
1/4 C butter, melted and cooled
2 large eggs, beaten
Sour cream
Caviar
Optional additional toppings are minced hard-boiled eggs, minced red onion and minced chives.

Method:
Preheat the oven to 250F.
Mix warm water, yeast and sugar in a bowl and let stand until it is foamy (5 minutes). If it doesn’t foam, discard and start again with new yeast.
Mix in flours and salt, then stir in milk. Stir in 3 Tbsp of butter and the eggs.
Cover with plastic wrap and set in a roasting pan filled with 1 inch warm water.
Allow to rise 1 1/2 to 2 hours until bubbles break the surface and the dough is stringy.
Heat a 12 inch nonstick pan with butter coating bottom. (if butter browns immediately, lower heat).
Drop 1 Tbsp batter into pan for each pancake. Make in batches of 4. Cook and turn once so each side is golden brown, about 2 minutes. Place pancakes in oven proof dish and keep warm in oven. To serve, place a dollop of sour cream and caviar to taste on each pancake. Add other garnishes as desired.
We like Blinis with a dry white wine like Sancerre or Graves, or, of course, with a nice Champagne!